Easy Chicken Piccata

By zhanghengshuo

4 Person

40 Minutes

393 Calories

Easy Chicken Piccata is an amazing dinner made in minutes that the entire family will love. This one-pan Lemon Chicken Piccata Recipe has only 7 ingredients and is packed with SO much flavor. You gonna love the flavor combination of the bright lemon juice, salty capers, and creamy butter. It’s an extremely simple recipe, but one that can be dressed up for a romantic date night, or dressed down for a quick weeknight family meal.

Ingredients

4 tbsp. Capers, drained
3 tbsp. Freshly squeezed lemon juice
1 cup White wine or chicken stock
6 tbsp. Unsalted butter, divided
1 tbsp. Olive oil
1/2 cup All-purpose flour
1/4 tsp. Pepper
1/2 tsp. Salt
2 Large boneless skinless chicken breasts, cut in half length-wise

Method

01

Sprinkle both sides of each chicken breast liberally with salt and pepper. Place flour in a shallow bowl and dip each chicken breast to coat. Coat both sides, and shake off any excess. Set aside.
02

Heat a large skillet with olive oil and 3 tablespoons butter over medium/high heat. Once butter is melted and butter/oil begins to shimmer/crackle, add the chicken.
03

Brown the chicken for 3-4 minutes per side, until the internal temperature reaching 165℉. Remove chicken from skillet and set aside on a foil tented plate.
04

Add the chicken stock, lemon juice, and capers to the pan and lightly scrape the bottom of the pan to deglaze.
05

Add the remaining 3 tablespoons butter and allow to melt. Reduce to a simmer and allow to cook for 5 minutes to slightly thicken.
06

Return chicken to the skillet and baste in the sauce. Allow simmering until chicken is heated through. Serve drizzled with sauce. Enjoy!

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Piccata Recipes

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Easy Chicken Piccata

4.2

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 393 Kcal
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

4 tbsp. Capers, drained

3 tbsp. Freshly squeezed lemon juice

1 cup White wine or chicken stock

6 tbsp. Unsalted butter, divided

1 tbsp. Olive oil

1/2 cup All-purpose flour

1/4 tsp. Pepper

1/2 tsp. Salt

2 Large boneless skinless chicken breasts, cut in half length-wise

03 Method

Step 1

Sprinkle both sides of each chicken breast liberally with salt and pepper. Place flour in a shallow bowl and dip each chicken breast to coat. Coat both sides, and shake off any excess. Set aside.

Step 2

Heat a large skillet with olive oil and 3 tablespoons butter over medium/high heat. Once butter is melted and butter/oil begins to shimmer/crackle, add the chicken.

Step 3

Brown the chicken for 3-4 minutes per side, until the internal temperature reaching 165℉. Remove chicken from skillet and set aside on a foil tented plate.

Step 4

Add the chicken stock, lemon juice, and capers to the pan and lightly scrape the bottom of the pan to deglaze.

Step 5

Add the remaining 3 tablespoons butter and allow to melt. Reduce to a simmer and allow to cook for 5 minutes to slightly thicken.

Step 6

Return chicken to the skillet and baste in the sauce. Allow simmering until chicken is heated through. Serve drizzled with sauce. Enjoy!

04 Author